Sugar-Free Almond Berry Muffins

Makes about 18 muffins



Nonstick cooking spray
1 cup all-purpose flour or rice flour
1 cup corn meal or almond meal
1 Tablespoon baking powder
1/4 teaspoon salt
1 ripe banana (The riper, the better. Bananas have lots of natural sugars!)
3 large eggs
1/4 cup vegetable, canola or olive oil
1 cup milk

1 teaspoon vanilla extract
1 cup fresh or frozen berries, your choice (I used a mix of strawberries and blueberries)
3/4 cup sliced almonds


Preheat oven to 400 degrees F. Line a muffin tin with paper liners and grease with nonstick cooking spray. Set aside.

In medium bowl, whisk together flour, corn meal, baking powder and salt. Set aside.

In a large bowl, mash banana with a fork, then whisk in eggs, oil, milk and vanilla. Gradually add the dry ingredients to the wet mixture, being careful not to over mix.

Fold in berries, just until combined. Portion out into the muffin tin, filling about 3/4 full. Top each with 1 Tablespoon of sliced almonds.

Bake until golden brown and a toothpick comes out clean, about 15-20 minutes.

Once cooled, muffins can be stored in a resealable bag or container and placed in the freezer. Will keep for 1 month frozen.